PRAWNS AND CREVETTES

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PRAWNS AND CREVETTES

We have put together a small range of our favourites. Raw tailed, whole cooked, cooked and peeled, frozen or in brine. Some are a bargain, others are just a little more expensive, something to suit all pockets.

PEELED PRAWNS

Our peeled prawns are great in a One Pan Prawn Pilau: dry fry 2 tbsp of korma curry paste with 1 small chopped onion, stir in 300 grams of rinsed and drained basmati rice. Add 700ml of chicken stock and bring to a boil, cover the pan, turn to low and simmer for 12-15 minutes until the liquid has been absorbed and the rice is cooked. Take off the heat; add 150 grams of defrosted peeled prawns, a cupful of frozen peas and a sliced red chilli. Cover the pan and leave to stand for 5 minutes. Scatter over chopped coriander leaves and serve with lemon wedges.

SHELL ON PRAWNS

To fully appreciate our shell on prawns you need to give yourself a little time out. Practice makes perfect prawn peelers: the first 10 you attempt are never perfect, but are of course good enough to eat! Serve whole in the shell in half pint or full pint measures with buttery new potatoes, a chilli dipping sauce and your favourite salad. Don't forget finger bowls and napkins as you are going to get messy!

RAW TAIL PRAWNS

Heat salted butter with a little olive oil and cloves of crushed garlic in a wok or heavy frying pan. Add your defrosted raw-tail prawns; flip and stir a few times until cooked evenly with your crushed garlic stuck to the prawn shells. Finger licking fantastic.

WHOLE CREVETTES

Heat olive oil in an ovenproof frying pan and add 12 peeled seasoned crevettes. When the crevettes are sealed, put the pan in a hot oven for five minutes. Take the pan from the oven; add 100 grams of butter, chopped parsley, 2 peeled and crushed garlic cloves, 2 tsp of crushed green peppercorns, 2 tsp of Worcestershire sauce and the juice of 1 lime. Mix together until creamy, serve on a hot plate. Garnish with strips of peppers and lemon.